Turkey Cutlet Parmesan with Alfredo Pasta

This recipe features tender, breaded turkey cutlets baked with marinara and mozzarella, served alongside classic fettuccine Alfredo.

Ingredients:

For the Turkey Cutlet Parmesan:

• 4 turkey breast cutlets (about 4-6 oz each, pounded to 1/2 inch thick if not already thin)

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup seasoned Italian breadcrumbs

• 1/4 cup grated Parmesan cheese (plus more for topping)

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and freshly ground black pepper to taste

• 1/4 cup olive oil (for pan-frying)

• 1 cup shredded mozzarella cheese

• Fresh basil leaves, for garnish (optional)

For the Alfredo Pasta:

• 12 oz fettuccine pasta (or your preferred pasta)

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1.5 cups heavy cream

• 1 cup grated Parmesan cheese

• 1/4 teaspoon ground nutmeg (optional, but enhances flavor)

• Salt and freshly ground black pepper to taste

Instructions:

1. * Preheat oven to 375°F (190°C).  Set up a breading station:  In a shallow dish, place the flour.  In another shallow dish, beat the eggs.  In a third shallow dish, combine the seasoned Italian breadcrumbs, 1/4 cup grated Parmesan cheese, garlic powder, onion powder, salt, and pepper.  Dredge each turkey cutlet first in flour, shaking off excess.  Dip in beaten egg, allowing excess to drip off.  Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.  Heat olive oil in a large skillet over medium-high heat. 

2. Carefully place the breaded turkey cutlets in the hot oil (work in batches if necessary to avoid overcrowding). Pan-fry for 2-3 minutes per side, until golden brown and crispy. They don't need to be cooked through at this point.  Transfer the seared turkey cutlets to the large baking dish.

3. Sprinkle generously with shredded mozzarella cheese and a little extra grated Parmesan. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the turkey is cooked through (internal temperature reaches 165°F or 74°C).

4.  While the turkey is baking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.

5.  In the same pot you cooked the pasta (or a separate large saucepan), melt the butter over medium heat.  Add the minced garlic and sauté for 1 minute until fragrant (do not brown). Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low. Gradually whisk in the 1 cup of grated Parmesan cheese until smooth and creamy.  Stir in the ground nutmeg (if using), salt, and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.

6. Add the drained fettuccine directly to the Alfredo sauce. Toss well to coat the pasta evenly.  Serve the turkey cutlet parmesan on top of a generous portion of the creamy Alfredo pasta.

7. Garnish with fresh basil leaves if desired. Enjoy!